Tex Mex Chicken Tortilla Soup Recipes

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

Steps:

• Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
• Also, great on the second day over rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Steps:

• Cut chicken into 1-inch cubes.
• In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
• Bring to boiling.
• Add chicken; reduce heat.
• Cover and simmer for 10 minutes.
• Add corn and seasonings, salting to taste.
• Simmer, covered, for 10 more minutes.
• Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

Steps:

• For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
• Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
• Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
• Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
• For serving: Stir in most of the tortillas just before serving.
• Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.

Steps:

• In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Steps:

• Boil chicken for 20 minutes in a pot of water.
• Start chopping onion and mincinng garlic.
• Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
• Shred the boiled chicken and add to the pot with the onion mixture.
• Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
• Serve over chips and cheese.

Steps:

• In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
• Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
• Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
• Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
• Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.

Steps:

• Place the rinsed chicken in a 5-quart soup pot. Cover with water by 2 inches. Add the cumin, chili powder, onion, celery, carrot, garlic, oregano, and cilantro leaves. Bring to a boil and simmer the chicken for 30-45 minutes until tender and done.
• Remove chicken from the pot and cool slightly. Do not discard broth. While the chicken cools, soak the tortillas in 3 cups of the broth (inside the jar of the blender) for 5 minutes, then purée until smooth.
• Return the pureed tortillas to the pot and season with salt and pepper.
• When the chicken is cool enough to handle, remove the skin, bones, and any fatty pieces from the chicken meat. Cut or pull the meat into bite-sized pieces.
• Add the chicken back to the soup pot with the broth and heat until hot.
• Peel and seed the avocado, then grate the cheese. Thoroughly wash cilantro and mince; finely dice onions. Ladle the soup into bowl and garnish with the chips, cheese, avocado, cilantro, and onions. Serve and enjoy.

Steps:

• In a 4 quart soup kettle saute onion, garlic, in oil until tender.
• Add the rest of the ingredients and bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Top individual servings with cheese and serve with tortilla chips or strips.

Steps:

• If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
• Drain and set aside.
• Saute onion and garlic in olive oil in soup pot until tender.
• Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
• Season to taste with salt and pepper.
• Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
• Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.